Crystallisation of honey

Abstract

Nearly all honey is liquid as stored by the bees, but after it is extracted from the comb by the beekeeper, much of it will crystallise within a few days or weeks. Crystallisation of honey is a complex phenomenon, being a matter of interest for beekeepers, honey handless and processors. While crystallisation is usually undesirable in liquid honey, controlled crystallisation can be used to make a desirable product, as creamed honey. In this product a large number of crystals of very small size are desired so that they will not be perceived by the palate. Honey is a complex system, composed mainly by fructose and glucose. Most honeys are supersaturated with respect to glucose, which is less soluble than fructose. Thus, there exists the possibility to crystallize spontaneously at room temperature in the form of glucose monohydrate. Several attempts were made to predict the tendency of a honey to crystallize, based on their glucose, fructose and moisture contents. The storage temperature also plays an important role, not only in the degree of crystallisation but in the size of crystals. The viscous characteristics of crystallised honey depend on the number, size and disposition of crystals A linear inverse relationship was observed between the adhesivity and the firmness of honey.